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tips for BBQ | The secrets for low and slow barbecue ribs, pulled pork, brisket and more

How to Spatchcock Chicken

Spatchcock - Spatchcocking is simply splitting or butterflying a bird down the back so that it can lay flat on the grill. It's a brilliantly simple way to speed up the cooking process and ensure a uniform cook. This differs from a traditional butterfly where the breast bone is cut and the back is left together (there is little meat here).

How to Spatchcock a Chicken:

  1. Take a pair of kitchen shears or a sharp boning knife. Place the whole chicken breast-side down on the cutting board.
  2. Cut along one side of the backbone from the bottom to the top (and through the ribs).
  3. Finish cutting the backbone by doing the same on the other side of the bone.
  4. Turn the chicken over and press down firmly on the breastbone until you hear a crunch. This can be done from either side of the chicken. Alternatively with a little practice you can also cut out the breastbone (as shown in the videos).
  5. Now the chicken will lay flat on the grates.
Go to the BBQ Dictionary for more definitions.

Last Updated: April 27, 2012

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Stuffed Chicken Saltimbocca - Barbecued Chicken Saltimbocca is a prosciutto and cheese stuffed chicken that literally means "jumps in the mouth".